Chicken With Shallots, Dates And Apricots – a delicious recipe with chicken, salt, extra virgin olive oil, bay leaves, shallots, dry red wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
2
Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
3
Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
4
Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
5
Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
6
Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
7
Remove and discard bay leaves. Serve immediately.
455
kcal
Calories
29
g
Fat
48
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 chicken thighs, salt and pepper, to taste, 3 tablespoons extra virgin olive oil, 10 bay leaves, and more.
Yes, Chicken With Shallots, Dates And Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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